Chocolate is easy to incorporate, but there are a couple things to keep in mind:
1. Chocolate is extremely dry and it does not mix well with moisture. Even a little bit of water added to molten chocolate can be disastrous. When water comes into contact with sugar and cocoa particles, it creates a type of syrup that makes the particles stick together and precipitate out from the liquid cocoa butter. Therefore, add solid chocolate to hot liquid ingredients, or pour liquid all at once into the molten chocolate, not gradually. If water does come into contact with molten chocolate, try adding more warm water to turn the paste into a thick fluid instead.
2. Chocolates are not interchangeable. Chocolate varies in proportions of cocoa butter, cocoa solids, milk solids, sugars, etc. When following/writing recipes, it is important to note what chocolate type is needed. Recipes may rely on the sugar content of the chocolate for the syrup qualities formed, which in turn affect the fluidity of the recipe. If a higher percentage cocoa is used instead of a sweet cocoa, then that cocoa will absorb moisture, reduce fluid volume, and reduce fluidity. Likewise, it is important to note whether the cocoa powder needed is alkalized or not. Some recipes may rely on acidic natural cocoa to react with baking soda to generate carbon dioxide for rising. If the cocoa used is alkalized, such reaction does not occur.
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